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Started By
Message
Gameday gumbo tomorrow... what chicken should I add?
Posted on 10/23/20 at 10:24 am
Posted on 10/23/20 at 10:24 am
Cook a whole bird?
Breasts?
Buy a rotisserie?
What’s your preference? I used all breast last time but all the meat being white and too nicely chopped up didn’t look right to me. I liked cooking a whole bird but it takes a while. Rotisserie chicken is too dry to me.
Breasts?
Buy a rotisserie?
What’s your preference? I used all breast last time but all the meat being white and too nicely chopped up didn’t look right to me. I liked cooking a whole bird but it takes a while. Rotisserie chicken is too dry to me.
19
Posted on 10/23/20 at 10:25 am to WhiteGramblingGrad72
Buy a rotisserie
Posted on 10/23/20 at 10:28 am to WhiteGramblingGrad72
We always do chicken thighs.
Posted on 10/23/20 at 10:30 am to WhiteGramblingGrad72
2:1 thigh to breast ratio for however much gumbo you're making.
Brown them with a little bit of oil in the skillet then start building your roux from that. Adds such a different flavor to the gumbo.
Brown them with a little bit of oil in the skillet then start building your roux from that. Adds such a different flavor to the gumbo.
Posted on 10/23/20 at 10:31 am to WhiteGramblingGrad72
Posted on 10/23/20 at 10:33 am to Deep Purple Haze
quote:
Deep Purple Haze
and
Rotisserie
Posted on 10/23/20 at 10:34 am to t00f
gm mpt
Posted on 10/23/20 at 10:38 am to Deep Purple Haze
good morning mfDPH
Posted on 10/23/20 at 10:40 am to HoustonChick86
How do you cook them?
Posted on 10/23/20 at 10:41 am to WhiteGramblingGrad72
boneless chicken thighs
Posted on 10/23/20 at 10:41 am to WhiteGramblingGrad72
Smoked thighs
Posted on 10/23/20 at 10:45 am to WhiteGramblingGrad72
I like using a baking hen for gumbo and soup since they have a richer flavor, but do take a bit longer to cook since they are older and larger birds.
For a quick gumbo, use a rotisserie bird.
For a quick gumbo, use a rotisserie bird.
Posted on 10/23/20 at 11:22 am to WhiteGramblingGrad72
Get ya an old cut up hen baw. Put it in earlier than a fryer. The meat will hold together longer.
Posted on 10/23/20 at 11:27 am to HoustonChick86
quote:
chicken thighs.
Usually this.
Last time I smoked some Turkey wings and added those to half my portion of chicken. They are cheap and will probably be doing that more often.
Posted on 10/23/20 at 12:10 pm to WhiteGramblingGrad72
Flavored fresh rotisserie from Albertsons or Rouses. Unreal flavor and boil the bones and extras in your stock.
Posted on 10/23/20 at 12:29 pm to WhiteGramblingGrad72
Boneless thighs
Posted on 10/23/20 at 1:01 pm to WhiteGramblingGrad72
I do one or two breasts on the bone and maybe four boneless thighs. I debone the breasts once I feel the bones have done their job. I add the boneless thighs to the pot and I don’t put the breast meat back in till it’s almost done.
Posted on 10/23/20 at 1:03 pm to WhiteGramblingGrad72
Most will say bone-in chicken thighs. If you are doing a massive gumbo, it can be a pain in the arse to debone 50 chicken thighs, so keep that in mind. You can make a separate bone broth / stock which chicken necks and use boneless chicken thighs.
Posted on 10/23/20 at 1:10 pm to WhiteGramblingGrad72
Hen>>>chicken
Posted on 10/23/20 at 1:37 pm to WhiteGramblingGrad72
quote:
Buy a rotisserie
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